The Cookie

    The cookie. Small, delectable, perfect. Not out-of-a-package cookies with unpronounceable ingredients. Warm, homemade cookies. Butter. Brown sugar. Chocolate. I’ve rounded up some of my all-time faves, the ones that you find on my kitchen table most often. Bliss.


    Tate’s Chocolate Chip Cookies

    This is Tate’s recipe – the best, simplest chocolate chip cookie recipe – but the only difference is that I bake mine for eight minutes instead of twelve. Those extra four minutes yield Tate’s signature, crispy texture but I like them slightly chewy in the middle.

    Yield: About 40 cookies

    • 2 cups unbleached, all-purpose flour
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • 1 cup (2 sticks) lightly salted butter, at room temperature
    • 3/4 cup granulated sugar
    • 3/4 cup dark brown sugar, firmly packed
    • 1 teaspoon water
    • 1 teaspoon pure vanilla extract
    • 2 large eggs, beaten
    • 2 cups semisweet chocolate chips (Nestlé can’t really be beat)

    1.Preheat the oven to 350º.

    2.Whisk the flour, soda and salt together in a bowl. In another large bowl, mix the butter with a wooden spoon to lighten it a bit and then mix in the sugars. Add the water, vanilla and eggs to the butter mixture. Stir in the flour mixture until just combined and then fold in the chocolate chips. Using two soup spoons, drop the cookies 2" apart onto two nonstick or greased cookie sheets. Bake for eight minutes, rotating the sheets after four minutes. Remove the cookies to a wire rack to cool, and repeat the process with the rest of the batter.

    Katie Lee Joel’s Dark Chocolate Chunk and Dried Cherry Cookies

    The summer before last, a mutual friend brought the lovely Katie Lee Joel and her husband William over for dinner. Much to my delight, she brought a fresh batch of these cookies with her. I adore the contrast of the dark chocolate and the cherries – heaven.

    P.S. We added pecans to our second batch for a pecan lover in the house and it worked very well.

    Yield: About 4 dozen cookies

    • 2 1/4 cups unbleached, all-purpose flour
    • 3/4 teaspoon baking soda
    • 1 teaspoon baking powder
    • 1 teaspoon salt
    • 1/2 cup (1 stick) unsalted butter, at room temperature
    • 2/3 cup dark brown sugar, firmly packed
    • 2/3 cup granulated sugar
    • 2 large eggs
    • 1 teaspoon pure vanilla extract
    • 8 ounces dark chocolate, coarsely chopped (be sure to use a high-quality chocolate with more than 60% cacao)
    • 1 cup dried cherries (about 6 ounces), coarsely chopped
    • 1 cup pecans, coarsely chopped (optional)

    1.Preheat the oven to 375º F.

    2.Sift the flour, baking soda, baking powder and salt together into a bowl.

    3.In the bowl of an electric mixer (or in a bowl using a handmixer), beat the butter with the sugars until light and fluffy, about three minutes. Add the eggs, one at a time, beating until incorporated. Beat in the vanilla. On low speed, add the flour mixture. With a wooden spoon, fold in the chocolate, cherries and pecans (if you’re using them).

    4.Scoop by heaping tablespoonful onto two nonstick or greased cookie sheets. Bake until golden and chewy, about 12 minutes, rotating the sheets after six minutes. Transfer the cookies to a rack to cool and repeat the process with the remaining dough.

    For more information about Katie Lee Joel, check out her website:

    Evi’s Vanillekipferl

    In London I live around the corner from a woman called Evi. Evi is an avid cook of Viennese food, a Stevie Wonder fanatic and a Holocaust survivor. She once made us a batch of these delicious cookies and I went through them in one day. She is sharing her very old, very secret recipe with us, and it is an honor!

    Evi says:

    “On the 12th of September in 1683, after years of occupation, the Turkish Army was defeated by the Austrians and retreated from Vienna and Austria. To celebrate this event the Austrians created the ‘Vanillekipferl,’ shaped in the form of the Turkish flag. The rest is history and here’s my secret recipe. There are quite a few recipes for Vanillekipferl on the web but this is THE REAL McCOY!! If you eat more than 12 kipferl in one go, avoid checking your weight for 24 hours....”

    Yield: About 10 dozen very small cookies

    • 1/3 cup superfine sugar
    • 1/3 cup ground almonds
    • 1 cup (2 sticks) unsalted butter, at room temperature
    • 2 1/2 cups self-rising flour*
    • pinch of salt
    • 1/4 cup icing sugar

    * If you can’t find self-rising flour, simply measure out one cup unbleached, all-purpose flour and remove two teaspoons. Add a half teaspoon salt and one-and-a-half teaspoons baking powder

    1.Mix the superfine sugar, almonds, butter, flour and salt together in a bowl with a wooden spoon or your hands. Let the dough chill in the refrigerator for 20 minutes.

    2.Roll the dough into half-inch thick ropes and cut into quarter-inch thick slices. Shape each slice into a small crescent and place on ungreased cookie sheets. You can space them quite close together as they don’t expand that much. Let the cookies rest for half an hour.

    3.Meanwhile, preheat your oven to 350ºF. Bake the cookies for 12 minutes (until they’re barely browned), rotating the trays after six minutes. Move the cookies to a wire rack and let cool for ten minutes before sifting over the icing sugar. Allow the cookies to cool completely before eating (if you can).

    Chef Kate’s Blondies

    This recipe has to be the least healthy ever to be included in goop. Butter and sugar GALORE but you know, you only live once. I didn’t even really know how good a blondie could be until I tried this one. These yield tons of squares so they are ideal for a bake sale. The ingredients are pretty decadent so out of curiosity, we did a calorie count: 160 calories a piece, if you cut them into 60 squares. Not too shabby.

    • 2 cups (4 sticks) unsalted butter at room temperature
    • 1 1/2 cups granulated cane sugar
    • 1 1/2 cups dark brown sugar, firmly packed
    • 4 large eggs
    • 1 tablespoon + 1 teaspoon pure vanilla extract
    • 4 1/2 cups unbleached, all-purpose flour
    • 1 teaspoon fine sea salt
    • 1 teaspoon baking soda
    • 2 cups shredded unsweetened coconut
    • 1 1/2 cups peanut butter chips
    • 1 1/2 cups mini marshmallows

    1.Preheat the oven to 350ºF.

    2.Using an electric mixer (counter-top or hand-held), cream together the butter and sugars. Add the eggs, one at a time, mixing well after each addition. Add the vanilla. In another bowl, whisk together the flour, salt and baking soda. Add the flour mixture to the butter mixture in three parts, combining well after each addition. Using a wooden spoon, fold in the coconut, peanut butter chips and marshmallows (it’s an arm workout).

    3.Using a rubber spatula, spread the batter evenly in a nonstick or parchment-lined standard cookie sheet (12" x 18") with a 1" rim. Bake for 15 minutes, cover loosely with a piece of aluminum foil and bake for an additional 12 minutes. Let cool completely and then cut into 60 squares; they will be soft and chewy on the inside.

    For more information about Chef Kate check out her website:

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